Red wine from Marqués de Cáceres winery, under the D. O. La Rioja. The harvest is done completely manually. The grapes are destemmed before going to fermentation in stainless steel tanks at controlled temperature. In the tanks, the must macerates with the skins for 20 days and malolactic fermentation takes place between tanks and barrels, depending on the plot. Subsequently, it rests in barrels for 6 months. Finally, it is aged in new and used French and American oak barrels for 12 months. It will spend at least another year in the bottle before it goes on sale.